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Roast chicken leg with tarragon, sautéed rice with vegetables
CHF 19.95
A recipe concocted by Chef Vincenzo Piccinni, manager and head chef of the restaurant "Au D" in St-Imier (BE), 13 points in the Gault & Millau (gastronomic guide 2023).
Out of stock
Description
A recipe for baked chicken thighs with a fresh twist!
A recipe concocted for Weekly Food by Chef Vincenzo Piccinni, manager and chef of the restaurant "Au D in St-Imier (BE), 13 points in the Gault & Millau (gastronomic guide 2023).
This recipe is not part of the "Au D" restaurant menu.
Ingredients
Chicken leg (Swiss), long grain rice, cream, carrot, zucchini, onion, white wine, sunflower oil, tarragon, butter, salt, pepper
Nutritional values
| Energy, calories | 975.7 kcal |
| Protein | 45.9 g |
| Carbohydrates, available | 74.7 g |
| Fats | 50.4 g |
| Fatty acids, saturated | 21.8 g |
| Dietary fibres | 3.9 g |
| Salt | 2.5 g |
Preparation
4 m in the microwave |
12 m in the traditional oven |
8 m in the frying pan |
Allergens
- Milk (and lactose)
In addition
- We favour quality products (Swiss, organic, local, seasonal)
- Our prices are inclusive of all taxes
- Delivery throughout Switzerland - Early in the week
- Delivery costs calculated in the final cart according to the place of shipment
Further information
| Weight | 450 g |
|---|---|
| Dimensions | 20 × 15 × 5 cm |
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